Spiced And Roasted Winter Veg

• 1 dozen Carrots - varied colours
• 1/2 dozen Parsnips
• 1 Red onion
• 2 clove Garlic
• 1 pinch Salt and pepper
• 1 Clementine
• 2 Bay leaves
• 1/2 tsp Thyme
• 2 Cloves
• 1/4 tsp Allspice
• 2 tbsp Extra virgin olive oil

1. Peel, chop and wash your veg, set aside.
2. I used a variety of different carrots, purple, chantenay, yellow and the usual orange
3. Put the olive oil in a roasting dish with the garlic cloves (whole and lightly bashed), the bay leaves and the cloves, heat in the oven for 5 minutes.
4. Meanwhile with your veg in a bowl, add the salt and pepper, the thyme and allspice, mixing well.
5. Take the dish out of the oven and add the seasoned veg.
6. Grate the zest off the clementine over the veg.
7. Roast for half an hour at 150 Celsius
8. Remove from oven, turn the veg making sure all sides are roasting nicely.
9. Quarter the clementine and add to the middle of the roasting veg with a clove pushed into it, add a tbsp water to the dish, cover with tin foil and return to the oven for another 20 minutes or a bit longer if you like your veg really soft.

carrots, red onion, clove garlic, salt, clementine, bay leaves, thyme, allspice, olive oil

Taken from cookpad.com/us/recipes/360620-spiced-and-roasted-winter-veg (may not work)